Bachelor's degree in vine and wine sciences

The main aim of the "Vine and Wine Sciences" degree is to help students who have completed their A-levels find their way into the wine industry by developing the skills they need either to continue their studies at Baccalaureate +5 level (DNO, Master's) in the same sector or to enter the wine industry in the fields of analysis, quality control and the wine industry environment.

The proposed structure aims (1) to integrate subject-based teaching on vines and wine from the first year and (2) to offer progressive customisation in chemistry or biology up to the choice of a vine/wine pathway in order to :

• Confirm the student's choice of sector of activity
• Acquire the skills needed to continue their studies at Bac+5 level within the wine sector itself, but also, thanks to customisation in chemistry or biology, be able to change direction if necessary
• Meet the needs of the job market according to the pathway chosen

The integration of the subject within the ST portal, followed by the customisation of chemistry or biology and finally the gradual organisation into two pathways, ensures that students can continue their studies in this sector or in a sector linked to agri-food, biotechnology, analysis or quality, as well as entering the job market in the wine analysis and control sector.

He/she is able to :

• Use the reference digital tools and IT security rules to process, produce and distribute information and to collaborate internally and externally.
• Identify, select and analyse with a critical mind various resources in the winegrowing and winemaking field in order to document a subject and summarise this data with a view to using it.
• Be able to express oneself orally and in writing in order to exchange technical information with other professionals in the wine industry.
• be able to read and understand without ambiguity a technical document written in English.
• be able to understand an oral technical conversation and take part in it in English.
• Use the communication tools essential for job hunting (CV, interview, network).
• Use its knowledge and skills in a work placement.
• Be able to understand, apply and promote the ethical values of the wine industry.
• Be able to read up on the legal framework for the production of wines, spirits and derived products and ensure that this framework is respected.
• Working as part of a team and network, as well as independently and responsibly in the service of a project.
• Analyse your actions in a professional situation and evaluate yourself in order to improve your practice.
• Be able to situate your job within the wine production industry. Know the players and their constraints.
• Be able to present, both orally and in writing, a project, results and ideas to a technical audience in the wine industry.
• Identify and characterise objects in the wine-growing sector at all scales in order to analyse their origins and current activity and deduce applications (resources, risks, environment, planning, etc.).
• Use the most common technical and economic diagnostic tools in the vine and wine sectors.
• Interpret technical and technico-economic data in order to envisage their modelling with a view to the development of companies in the wine-growing sector.
• Be able to use its knowledge of biology, microbiology and chemistry to diagnose the various stages in wine production.

Enrolment in L1

Candidates must hold :

A BAC with a scientific background (physics-chemistry, earth sciences, mathematics, engineering sciences, etc.).

Applications are assessed on the basis of a portfolio and professional project.

Applications are made by sup: https://www.parcoursup.fr/

For admission via parcours sup, applications are made via the  University of Bordeaux science and technology portal. 

The number of places is limited to 40.

Enrolment in L3

Candidates must have :

• training in the scientific fields (agronomy, biology, chemistry) or in the fields of analysis and control or any other diploma attesting to a level of higher education equivalent to 120 European credits in the same fields; or
• or one of the validations provided for in articles L. 335-5, L. 613-3, L. 613-4, L. 613-5 and L. 613-6 of the Education Code and the texts adopted for their application.

The course is open to initial and continuing training, VAE and VAPP students.

Applications are assessed on the basis of the student's portfolio and career plan. Applications are made online via the Université de Bordeaux website, using the eCandidat application..

The number of places is limited to 40 (15 analysis, quality and environment courses and 25 fundamental courses for oenology).

The Bachelor's degree in Vine and Wine Sciences is part of the University of Bordeaux's single Science and Technology portal and offers progressive customisation during the first two years (from Semester 1 to Semester 4) , allowing students to acquire both general skills in biology or chemistry and specific skills in the wine sector. From the third year onwards, students can choose between two specific pathways that meet the needs of the job market and ensure that they acquire the skills necessary to pursue a Master's degree.

From the start of their bachelor's degree, in Semester 1 (Science and Technology Portal), students begin to learn about the challenges facing the wine industry through a core Vine and Wine course. At the end of Semester 1, they can choose to continue in S2, S3 and S4 with a specialisation in SVV or switch to a specialisation in Chemistry or Life Sciences in the Science and Technology faculty, or even to another specialisation in the Science and Technology faculty, depending on their choice of introductory course.

At the end of semester 1 and during the second year (in S2, S3 and S4), students enrolled in the SVV programme systematically take a 6 ECTS disciplinary vine-wine course each semester, enabling them to begin acquiring the fundamentals of chemistry, mathematics and physics as applied to oenology. At the same time, they take personalised courses in either biology or chemistry (the two main disciplines required for oenology).

At the end of the second year, they choose between two paths for semesters S5 and S6 of the third year:

• The Fundamentals of Viticulture and Oenology pathway, which enables them to acquire all the fundamentals necessary to pursue a five-year degree, preferably in the fields of SVV Sciences, DNO, VO engineering school, other master's degrees in the wine sector, but also other master's degrees in plant biotechnology.
• Analysis, Quality and Environment, enabling them to either enter the world of work or continue their studies at master's level in the SVV sector (DNO, SVV master's degree) or other master's degrees in analysis and/or quality.

Organisation of the first and second years

The first two years of the Bachelor's degree in Vine and Wine Science allow students to acquire 120 ECTS credits organised into skill and knowledge blocks (BCC) as well as core and personalised teaching units (UEs).

Admission to the programme takes place in the first semester (S1) via the Sciences and Technologies portal of the University of Bordeaux via Parcours sup.

At the end of S1, students choose either a chemistry or biology specialisation for three semesters, enabling them to take the general science courses necessary to understand the technical courses in oenology.

During the four semesters, one specialised vine and wine teaching unit is delivered per semester.

At the end of S4 (end of L2), students enter the final year of their bachelor's degree, which is now entirely dedicated to vines and wine, and choose either the ‘Fundamentals of Oenology’ course as part of a project to continue their studies in DNO or a master's degree, or the ‘Analysis, Quality and Environment’ course as part of a professional integration project. Quality and Environment" as part of a professional integration project.

Translated with DeepL.com (free version)

Organisation of the third year, Fundamentals of Oenology course

The Fundamentals of Oenology course, part of the Bachelor's degree in Vine and Wine Sciences, is a one-year course worth 60 ECTS credits.

The programme is organised around teaching units and work placements to enable students to acquire the fundamentals necessary to pursue a Master's degree in the vine and wine sector.

The programme is organised around three types of teaching units:

• Core teaching units (worth 30 ECTS credits) enabling students to acquire the cross-disciplinary and common skills required for a bachelor's degree and corresponding to the skill sets listed in the RNCP (French National Register of Professional Certifications).
• Introductory teaching units for 6 ECTS, enabling each student to broaden their field of expertise through teaching outside their discipline.
• Teaching units for 24 ECTS specific to oenology and viticulture, enabling students to acquire the scientific foundations for further study.

Organisation of the third year, Analysis, Quality and Environment (AQE) course

The AQE course, part of the Bachelor's degree in Vine and Wine Sciences, is a one-year course worth 60 ECTS credits.

The programme is organised around teaching units and work placements to enable students to acquire the skills necessary for professional integration in the analysis and quality control sector of the vine and wine industry.

The programme is organised around three types of teaching units:

• Core teaching units (worth 30 ECTS credits) enabling students to acquire the cross-disciplinary and common skills required for a bachelor's degree and corresponding to the skill sets listed in the RNCP (French National Register of Professional Certifications).
• Introductory teaching units worth 6 ECTS, enabling each student to broaden their field of expertise through teaching outside their discipline.
• Teaching units worth 24 ECTS specific to analysis, experimentation and quality control in oenology and viticulture.

The advantages of the L3 SVV AQE:

• Training open to apprenticeships and professional contracts.
• Training backed by a multilateral international research centre (University of Bordeaux, INRAe, Bordeaux Sciences Agro), enabling learners to acquire multidisciplinary skills.
• 25% of teaching provided by professionals from the sector.
• 33 weeks in a company over the entire training period, if training is work-based.

Rhythm of training

The course runs from September to July, with full-time teaching at ISVV and two periods of work experience in a company (3-week introductory course between September and October / 8-week end-of-course course in May and June).

  Calendar of the initial training course Fundamentals of oenology

  Calendar for initial training in Analysis, Quality and the Environment

 LSVV Analysis, Quality and Environment sandwich course Calendar

Block course

The course can be delivered in blocks of RNCP skills

Gateways

Transfer options only available at the end of semester 1:

• Possibility to request a change of major from Vine and Wine Sciences to Chemistry or Life Sciences.
• Possibility to request a change of major from Chemistry or Life Sciences to Vine and Wine Sciences.

Exemptions and equivalencies

• Possibility of requesting exemptions and equivalencies for courses (UE) from the teaching committee only in L3.

Further studies

• The Bachelor's degree in Vine and Wine Sciences, ‘Fundamentals of Oenology’ course, is a programme designed to enable students to continue their studies in a Master's degree in Vine and Wine Sciences or a National Diploma in Oenology.
• The Bachelor's degree in Vine and Wine Sciences, ‘Analysis, Quality and Environment’ course, is a programme whose main objective is professional integration immediately after graduation, but which allows the best students to continue on to a Master's degree in Vine and Wine Sciences or a National Diploma in Oenology.

 L1, L2 and L3 programme 

The teaching methods used contribute to the acquisition of knowledge and skills through lectures, practical work, tutorials, site visits and periods spent in companies.
For students on work-study contracts (apprenticeship and professional contracts), the above teaching methods are supplemented by periods of skills acquisition in companies.

 Assessment of knowledge - Fundamentals of oenology course

 Analysis, quality and environment course

The course is accessible to people with special needs.
Accommodations and individualised support can be offered by the PHASE service.

Find out more : Étudiants à besoins spécifiques - Université de Bordeaux

L3 application timetable for 2025/2026

• Server opens and applications can be downloaded: 7 March to 8 April 2025
• Deadline for receipt of applications: 10 April 2025
• File selection committee: from 14 to 18/04/2025
• Final admission decision: 12 May 2025
• Start of training: 1 September 2025

Documents to be prepared for the application

In addition to the application form you have downloaded and completed, you will need to provide

• Last diploma obtained
• Transcripts since the baccalauréat
• One-page curriculum vitae
• Professional project in French
• Foreign students: proof of proficiency in French

Applications can be made online via the Université de Bordeaux website, using the eCandidat application.

Students with foreign qualifications :

Visit the University of Bordeaux website:  Visit the Université de Bordeaux website

For national diplomas, tuition fees are set each year by joint order of the ministers responsible for higher education and the budget.

Registration fees for EU students for the 2025/2026 Bachelor's year (tuition fees + library): €170.

For more information, visit the Université de Bordeaux website: https://www.u-bordeaux.fr/formation/candidatures-et-inscriptions/cout-des-etudes

Continuing education is aimed at employees, the self-employed, jobseekers and, more generally, anyone who wants to learn, improve or validate their professional experience.

Depending on your status, there are a number of schemes that may enable you to benefit from financial aid. The ISVV Continuing Education Department will guide you in your dealings with the funding bodies and remains at your disposal for further information.